Glycated α-lactalbumin based micelles for quercetin delivery: Physicochemical stability and fate of simulated digestion

• Published in: Food Chemistry: X Vol. 13; p. 100257
• Main Authors: Yin, Wanting, Song, Luqing, Huang, Yanan, Chen, Fang, Hu, Xiaosong, Ma, Lingjun, Ji, Junfu
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier Ltd 30.03.2022; Elsevier
• Subjects: (s) from the Special Issue on Stabilization, encapsulation and delivery of food components by Prof. Maurizio Battino and Dr. Haizhou Wu; Alpha-lactalbumin; Controlled release; Dextran; Maillard glycation; Quercetin; Dextran; Alpha-lactalbumin; Maillard glycation; Controlled release; Quercetin

•ALA-dextran conjugates were fabricated by Maillard reaction.•The conjugates had the high encapsulation efficiency on loading quercetin.•The micelles showed excellent pH, ionic strength and photothermal stability.•The micelles exhibited sustained release of quercetin by the resistance to enzymes.•Th...